Rinse the quinoa under running water in a sieve. Place quinoa, coconut milk and chicken stock in a small sauce pan and bring to boil. Lower heat to a simmer, cover, and cook the quinoa for about 10 minutes. Drain the quinoa and set aside. This step can be done in advance, especially if you prefer a chilled salad style bowl.
Heat canola oil in a saute pan over medium heat. Add the shrimp and cook, stirring periodically. Season with sriracha and fish sauce. Cook for about 5 minutes, or until the shrimp is pink and opaque in the center. Set aside.
Make the dressing by stirring together the coconut milk, lime juice and fish sauce in a small bowl.
To serve, arrange the quinoa, cabbage, snow peas, carrots, red onion and shrimp in the bowls. Top with the shrimp, and drizzle with dressing. Garnish with cilantro and basil.